Authentic Nawlins Chicken Gumbo Ya-Ya, 1c
- Number of Servings: 9
Ingredients
1/2 boiled Chicken, bones & skin removed4 oz. Andouille sausage4 oz. Shrimp, peeled & deheaded2 Tbs. Canola Oil2 Tbs. All-purpose Flour1 Lg. Onion, chopped3 cloves Garlic, chopped1 Lg. Green pepper, chopped3 stalks Celery, chopped1 Lg. Tomato, chopped small or 14.5 oz can diced tomatoes4 c. Homemade salt-free Chicken Stock (or Swanson 100% FF, lo sodium Chicken Broth)1 ts. Oregano1 ts. Cayenne or Red Pepper (to taste)1 Lg. Bay leaf2 ts. Creole SeasoningFilet Powder, Seasoning (to taste)
1. Combine onion, garlic, green pepper, & celery in a container & put close to your stove for easy access. Measure the chicken stock & keep close at hand also.
Roux:
2. In a Large stock pot, add canola oil & heat on med-high (abt. 7 on your dial). The oil will be hot enough when you see a small pinch of flour bubble when it hits the oil.
3. Slowly sprinkle in the flour, stirring constantly.
4. Continue constantly stirring until the roux is a dark-red brown color. (Smoking is normal. Turn down the heat just a little bit if it smokes too much.)
5. Once dark brown, add the veggies you set aside & cook about 5 minutes. This will be very thick, so keep stirring & scraping the bottom so it doesn't burn.
6. Once veggies look opaque (almost clear), slowly add the chicken stock, stirring well so it will mix to a smooth consistency.
7. Add chicken, tomatoes, & spices & stir. Some folks wait until after the gumbo is done to add the Filet. I add about 1 Tbs. during cooking & then sprinkle all over the top, stirring in, about 10 minutes before done.
8. Cook for about 45 min. then add shrimp. Cook for about 10-15 minutes or until shrimp are pink.
9. Serve in bowl. Can eat alone or by adding a scoop of rice on top.
Makes (9) 1 cup servings
Always seems even better the following day!
Note:
If you prefer more of a Roux, just add equal amounts of oil to flour. A normal Roux is 1/2 c. oil & 1/2 c. flour.
Number of Servings: 9
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
Roux:
2. In a Large stock pot, add canola oil & heat on med-high (abt. 7 on your dial). The oil will be hot enough when you see a small pinch of flour bubble when it hits the oil.
3. Slowly sprinkle in the flour, stirring constantly.
4. Continue constantly stirring until the roux is a dark-red brown color. (Smoking is normal. Turn down the heat just a little bit if it smokes too much.)
5. Once dark brown, add the veggies you set aside & cook about 5 minutes. This will be very thick, so keep stirring & scraping the bottom so it doesn't burn.
6. Once veggies look opaque (almost clear), slowly add the chicken stock, stirring well so it will mix to a smooth consistency.
7. Add chicken, tomatoes, & spices & stir. Some folks wait until after the gumbo is done to add the Filet. I add about 1 Tbs. during cooking & then sprinkle all over the top, stirring in, about 10 minutes before done.
8. Cook for about 45 min. then add shrimp. Cook for about 10-15 minutes or until shrimp are pink.
9. Serve in bowl. Can eat alone or by adding a scoop of rice on top.
Makes (9) 1 cup servings
Always seems even better the following day!
Note:
If you prefer more of a Roux, just add equal amounts of oil to flour. A normal Roux is 1/2 c. oil & 1/2 c. flour.
Number of Servings: 9
Recipe submitted by SparkPeople user OKLAHOMAWILDCAT.
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 7.5 g
- Cholesterol: 51.5 mg
- Sodium: 553.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.6 g
- Protein: 15.1 g
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